The Singapore Takeout, a travelling pop-up kitchen on a world tour, delighted Delhi foodies at ITC Maurya. The event endeavoured to bring together Singapore and Indian cuisine in a complementary fashion as dishes prepared by acclaimed chefs from Singapore and India,
were spread out. During the three-day stopover, Singapore Chef Benjamin Seck from True Blue Cuisine teamed up with two chefs from ITC Hotels, chef Manisha Bhasin and chef Rajkamal Chopra, to bring out a selection of Singapore-inspired dishes to Delhi. Chef Benjamin delighetd Delhi’s culinary aficionados with his dish of Nyonya Prawn Curry with Roti Jalal (lacy pancakes) and his vegan rendition of Popiah Goreng (deep fried spring rolls) filled with cabbage and carrot. “Singapore Takeout is a perfect opportunity for me to share my Peranakan dishes with India and to also show how Singapore-inspired flavours and local ingredients can be incorporated into different cuisines,” said chef Benjamin.
Click here to see the original article>were spread out. During the three-day stopover, Singapore Chef Benjamin Seck from True Blue Cuisine teamed up with two chefs from ITC Hotels, chef Manisha Bhasin and chef Rajkamal Chopra, to bring out a selection of Singapore-inspired dishes to Delhi. Chef Benjamin delighetd Delhi’s culinary aficionados with his dish of Nyonya Prawn Curry with Roti Jalal (lacy pancakes) and his vegan rendition of Popiah Goreng (deep fried spring rolls) filled with cabbage and carrot. “Singapore Takeout is a perfect opportunity for me to share my Peranakan dishes with India and to also show how Singapore-inspired flavours and local ingredients can be incorporated into different cuisines,” said chef Benjamin.